Orange rosemary spritz
A citrus option to serve alongside this meal.
Make one glass
Mix 75 ml orange juice with 100 ml sparkling water over ice. Add a small rosemary sprig if you have one.
FRANCE · SIDE
Fennel Dauphinoise
Ingredients
2
Potatoes225g
Fennel1 small
Garlic1 clove finely chopped
Milk75 ml
Double Cream100ml
ButterFor Greasing
Parmesan Cheeseto serve
Method
Heat oven to 180C/160C fan/gas 4. Put potatoes, fennel, and garlic in a medium non-stick pan. Pour in milk and double cream, season well and simmer gently, covered, for 10 mins, stirring halfway through, until potatoes are just tender. Divide the mixture between 2 small (about 150ml) buttered ramekins and scatter with Parmesan. Bake for 40 mins until the potatoes are golden and tender when pierced with a knife. Snip the reserved fennel fronds over before serving.
Recipe data: TheMealDB · Powered by Bee Solutions
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Tom Collins
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